Curried Chile Crab recipe
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2 whole crabs, cleaned and quartered
2 tablespoons yellow rice wine
1 tablespoon vegetable oil
5 cloves garlic, sliced
5 slices fresh ginger root
1 red bell pepper, diced
3 red chile peppers, sliced
½ cup coconut milk
2 tablespoons yellow curry powder
1 tablespoon water
1 teaspoon cornstarch
Nutrition Info
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407.2 calories
carbohydrate: 20.1 g
cholesterol: 127 mg
fat: 22.5 g
fiber: 5.2 g
protein: 30.1 g
saturatedFat: 12.2 g
servingSize: -
sodium: 376 mg
sugar: 6.3 g
transFat: : -
unsaturatedFat: : -
Directions Curried Chile Crab
Directions
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Place crabs in a bowl and drizzle rice wine on top. Let marinate for 5 minutes.
Heat oil in a wok over medium-high heat. Cook and stir crabs until coated with oil, 2 to 3 minutes. Add garlic and ginger, cook and stir until fragrant, about 2 minutes. Stir in red bell pepper and red chile peppers, cook until slightly softened, about 1 minute.
Pour coconut milk into the wok, add curry powder. Bring to a simmer.
Mix water and cornstarch in a small bowl until cornstarch is dissolved, stir into the wok. Cook and stir until sauce thickens, about 5 minutes.